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<span class="titleMain">法式焗蜗牛</span>
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<h3>用料</h3>
<ul class="print_container_info_ing clearfix">
    <li>蜗牛肉 <span>12只</span></li>
    <li>鲜香菇 <span>50克</span></li>
    <li>冬笋 <span>50克</span></li>
    <li>蘑菇(鲜蘑) <span>75克</span></li>
    <li>火腿 <span>25克</span></li>
    <li>色拉油 <span>100克</span></li>
    <li>鸡精 <span>适量</span></li>
    <li>蚝油 <span>适量</span></li>
    <li>味精 <span>适量</span></li>
    <li>胡椒粉 <span>适量</span></li>
    <li>料酒 <span>适量</span></li>
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<p><strong>做法<br />
</strong>1、将预处理后的蜗牛肉切成丁，再将香菇、冬笋、蘑菇、火腿切成丁 <br />
2、将鸡蛋打成蛋泡糊待用 <br />
3、热锅注入食油，推入上述切成丁的原料，炒熟后装蜗牛壳内，用蛋泡糊封口，上笼蒸约一分钟，取出装盘即可</p>
<p><strong>烹饪技巧</strong> <br />
蜗牛壳中的汤汁可倒于土豆泥上，拌匀一起食用。此菜的另一食法是，将同样加工好的蜗牛，盛于一有6个凹洞的不锈钢盘中每个洞中放一个蜗牛，上炉烤制而成，可供一人食用。</p>
<p><strong>菜品特色</strong> <br />
味香、质嫩，食后令人回味无穷，此菜为法国蜗牛菜代表作之一，也是当今最杰出的蜗牛菜之一。</p>
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